Description
The first time I made these best Lemon Cookie Cups, I wanted something simple but elegant. As soon as I filled the golden cookie cups with that glossy lemon curd, I knew this recipe would become a favorite. They looked beautiful, smelled amazing, and tasted even better—soft, slightly crisp edges with a creamy, citrusy center.
These Lemon Cookie Cups are perfect for parties, afternoon treats, or whenever you want a homemade dessert that feels special but is easy to make.
Ingredients
Ingredients for Lemon Cookie Cups
For the cookie cups:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups (160g) all-purpose flour
- ¼ teaspoon salt
For the lemon curd filling:
- 3 large egg yolks
- ½ cup (100g) granulated sugar
- ⅓ cup (80ml) fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup (60g) unsalted butter
Optional garnish:
- Powdered sugar
- Lemon slices
- Fresh mint
Instructions
In a mixing bowl, cream together butter and sugar until light and fluffy.
Add the egg and vanilla extract, then mix until smooth.
Gradually add flour and salt, mixing until a soft dough forms.
Preheat your oven to 350°F (180°C).
Grease a mini muffin pan.
Roll the dough into small balls and press each one into the muffin cups, forming a small cavity in the center.
Bake for 10–12 minutes until lightly golden.
Remove from the oven and gently press the centers again while still warm to maintain the cup shape.
Let them cool completely.
In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
Cook over low heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in butter until smooth.
Let the curd cool completely.
Spoon or pour the lemon curd into each cookie cup.
Fill generously but avoid overflowing.
Refrigerate for at least 30 minutes before serving.
This helps the filling set and enhances the flavor.